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Lima Bean Casserole

Lima Bean Casserole is creamy and cheesy and loaded with lima beans. This is your basic canned soup, crunchy topping, southern casserole. It’s surprisingly good!

Lima Bean Casserole in a casserole dish.

A Unique Southern Casserole

Southerners are famous for making a casserole out of anything, even pineapple.

If you’re looking for a different casserole to serve with your holiday meal, this Lima Bean Casserole is totally easy. Just cook some frozen lima beans and mix in a can of  condensed cream of celery soup. You could use cream of mushroom instead if you like it better.

Lima Bean Casserole topped with cheddar cheese and crushed Ritz cracker topping.

I also add in a small jar of diced pimentos. They add a little flavor and give the casserole a festive touch. Some onion that has been cooked in a little butter and a whole bunch of cheddar cheese also help flavor the casserole. Cuz let’s face it. Lima beans don’t have a whole lot of flavor on their own.

More cheddar cheese and some crushed Ritz crackers go on top. You could also do a French-fried onion topping.

Make Ahead

This easy casserole can be assmebled up to 24 hours in advance. Cover in plastic wrap and refrigerate. Wait to sprinkle the cracker crumb topping on just before baking.

Variations

  • Add some crumbled, cooked bacon for a little smoky flavor.
  • For a little spice, add 1/4 to 1/2 teaspoon of cayenne pepper.
  • Use condensed cream of chicken soup or condensed cream of mushrrom soup instead of celery.
  • Add a 1/2 cup of French Fried Onions to the topping.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. Reheat in a 325 degree oven to crisp the cracker topping back up.

Spoon scooping casserole out of baking dish.

Try These Other Casserole Recipes

Lima Bean Casserole

Lima Bean Casserole

Lima Bean Casserole is creamy and cheesy with a crunchy and buttery cracker crumb topping. Who knew lima beans could taste so good!
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
SERVINGS: 8

Ingredients

  • 1 (14-ounce) bag frozen lima beans
  • 1 tablespoon butter
  • 1/2 medium onion, diced
  • 1 (10.75-ounce) can condensed cream of celery soup
  • 1/4 cup milk
  • 2 teaspoons Worcestershire sauce
  • 1 (2-ounce) jar diced pimentos, drained
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 16 Ritz crackers, coarsely crushed

Instructions

  • Preheat oven to 350 degrees.
  • Cook lima beans according to package directions.
  • Cook onion in butter until soft.
  • In a large bowl, combine lima beans, soup, milk, onion, Worcestershire sauce, pimentos, black pepper and 1 cup cheddar cheese.
  • Transfer to a 1 1/2 to 2-quart lightly greased casserole dish.
  • Sprinkle remaining cheese and the crackers on top. Cover with foil and bake 20 minutes. Uncover and place bake in oven for 10 minutes.

Notes

Nutritional info is provided as an estimate only and can vary based on brands of products used.

Nutrition

Calories: 232kcal | Carbohydrates: 21g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 449mg | Potassium: 333mg | Fiber: 4g | Sugar: 2g | Vitamin A: 659IU | Vitamin C: 12mg | Calcium: 202mg | Iron: 2mg
Author: Christin Mahrlig
Course: Casserole
Cuisine: Southern
Keyword: Casserole

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Originally published November 1, 2017.

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12 thoughts on “Lima Bean Casserole”

  1. This is the best casserole I’ve ever had. I almost ate the whole thing myself. I didn’t have pamento so I used a small can of green Chili’s. And I put bacon in it. Oh wow. Thank you for this recipe!!!!’

  2. This is absolutely delicious 😋😋 I made it with diced ham the 1st time. This time I’m putting bacon. I made it for a church dinner, many wanted your recipe 🙂

  3. What could you use in place of canned soup? I used to use cream of anything soup happily in recipes but I can’t anymore now that I’m older lol.

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